lambic prep and some housekeeping

last friday I finally took some time to develop a lambic mash schedule.

  • lambics/lambic-based beers rate as some of my all-time favorites.  ever since AP and I visited jean van roy over at cantillon, I have been fascinated by these traditional beers and their methods of production.
  • creating these beers at home seemed daunting however, and I put the idea on the back burner until I was better equipped to handle such a task.  with the advent of my new brew setup and the completion of some successful brew sessions, I feel that I am ready to tackle my first (p)lambic.
  • after reviewing wild brews and some great lambic resources, and checking the mad fermentationist’s site to double-check some figures, I came up with this schedule based on a scaled-down version of mike sharp’s description of cantillon’s turbid mash:
    • LAMBIC TURBID MASH SCHEDULE (12-13 gal)
    • 15lb belgian pils (60%)
    • 10lb unmalted white wheat (40%)
    • 1. 12lb/gal = (25lb total grist)/(2.1 gal. @143F) = 113F mash
    • 2. hold 113F mash for 10 min
    • 3. add boiling water to get to 136.4F
    • 4. remove 0.57 gal. to kettle 2, heat to 176F at most
    • 5. add boiling water to get to 149F, hold for 15 min
    • 6. remove 2.27 gal. to kettle 2, keep at 176F at most
    • 7. add boiling water to get to 161.6F, hold for 20 min
    • 8. first runnings (2.83 gal) to boil kettle
    • 9. kettle 2 back into mash tun @ 176F = mash @~167F
    • 10. hold mash @167F for 20 min
    • 11. vorlauf and sparge with 185F water
    • 12. ~end up with 18.5 gal wort~
    • 13. divide wort into keggle (13.5 gal) and turkey fryer (5 gal)
    • 14. add 5.17 oz old/low AA hops to keggle @ start of boil
    • 15. boil down to ~12-13 gals*
    • 16. blend keggle and fryer and cool overnight
    • *take reading @ ~15 gals, see if near desired 1.05 OG (shouldn’t be), then boil down to 12-13 (should be around 1.05).  originally had 12,8lbs of grain, but would have to boil off 8 gallons to get near desired OG (not factoring in lower efficiency here either).
  • I plan on aging the beer for a year, then kegging 5 gallons and bottling the rest.  if all goes well, after doing this for 3 years I will have a 3 year flight of bottles and enough 1, 2, and 3 year lambic in kegs to blend up a tasty geuze.

I also managed to tie up some loose ends around the home brewery.

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One Response to “lambic prep and some housekeeping”

  1. overcarbed.com - your homebrewing and beer destination Says:

    […] at long last, I finally got around to brewing the lambic I had planned out weeks earlier. […]

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